Le Colonial Restaurant Group – Kitchen and BOH Operational Audit Checklist:
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Location
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Conducted on
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Auditor (Corporate Chef/Culinary Director/Director of Operations
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Manager on Duty
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Inspection Type : Routine/Monthly/Quarterly
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Inspection Category: Announced/Unannounced
Hygiene and Cleanliness
Staff Hygiene
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All staff wearing clean uniforms, including chef coats and aprons
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Proper hair restraints (hats, hairnets) in place
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Handwashing stations fully stocked (soap, paper towels, sanitizer)
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Staff adhering to handwashing procedures regularly
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Employees wearing gloves
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Employee bathroom Clean and stocked
Kitchen Cleanliness:
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Floors are clean and free of grease and debris
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Work surfaces sanitized and clutter-free
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Walls, ceilings, and vents free from grease and dust accumulation
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Trash bins cleaned, emptied regularly, with liners in place and lids closed
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Sanitizer buckets are in place, maintained clean with Multi quart oasis 146. Sanitizer within the safe range to be changed every 2 hours or when soiled .
Equipment Cleanliness
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Refrigeration units (inside and out) clean and organized. Verify the frequency. Does the Culinary department have a weekly schedule established ?
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Chefs Counter polished top to bottom grease and dust free
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Cooking equipment (stoves, ovens, Grill, steamer, fryers) free of grease buildup
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Utensils, pots, and pans cleaned and sanitized
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Hood and ventilation systems cleaned and working correctly . Hoods are grease build up free, filters are cleaned daily. Hood cleaning sticker is uptodate YES. NO (service is due)
Food Storage and Food Safety
Refrigeration & Freezer Storage
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Proper temperature maintained (refrigerators ≤ 40°F, freezers ≤ 0°F)
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Food properly labeled with dates (Name, production date and expiration date)
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First-In-First-Out (FIFO) method followed for all food items
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Check product date :No expired or spoiled products
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prevent cross contamination: no product is left on floors and stored 6" above the ground
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Safe cooler Storage : proper storage of ingredients to prevent cross-contamination (separation of raw and ready to eat foods)
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Verify all seafood is stored under ice not submerged in water and use of perforated plastic containers dedicated to seafood storage only.
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Food is received from vendors in safe temperatures, no signs of temperature abuse .
Dry Storage
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All dry goods stored off the ground and in sealed containers
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Storage areas free from pests
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All can goods are damage free
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All glass bottles, jars are kept on bottom shelf or contained
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All food bins are clean with scoop holder outside to prevent cross-contamination
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Proper labeling of dry goods, including expiration dates and product rotation .
Temperature Monitoring
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Thermometers in all refrigeration and freezer units
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Daily temperature logs maintained and up to date
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Food temperature checks performed regularly during service by the Chef.
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Food holding temperature is in the safe zone outside of temperature danger (cold items < 40°F, hot items > 140°F)
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Chefs are following the safe cooling process to chill down hot food : observe the use of ice paddles , proper ice bath .when ice is not used hot food is kept in shallow container to allow for rapid cooling under refrigeration.
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Cooling temp log is used and completed properly.
Certificates and Sanitation Documents
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All management team members front and back have a a VALID Food Manager Certificate
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All BOH employees and employees that handle food are food handler certified ; expiration date tracked .
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HACCP binder in Back office is updated and contains: Valid Grease-trap manifest (every 3 months) , Le Colonial HACCP SOP, Employee sick policy , Copy of valid food permit , copy of grease and fat permit , Copy of parasite destruction letters from all seafood vendors , oyster, clams, mussels tags , previous health inspection reports, )
Food Preparation Practices
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Proper use of color-coded cutting boards to prevent cross-contamination
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Food prep list are completed daily by the closing chef
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Use of rubber mats underneath cutting boards (no use of towels or absorbent paper )
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Separate areas for raw and cooked food preparation: dedicated sinks and tools for raw and ready to eat food to prevent cross-contamination.
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All produce fruits and vegetables washed in a dedicated sink before preparation
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Correct thawing methods used (e.g., refrigeration or under cold running water)
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Food held at correct temperatures during prep and service (cold items < 40°F, hot items > 140°F)
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Allergens clearly labeled and separate prep areas followed for allergen-free dishes
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Food Sanitation flyers are posted for staff access : including food allergies awareness.
Equipment Condition
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All kitchen equipment in proper working order
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No broken or malfunctioning appliances (e.g., ovens, fryers, refrigerators)
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Verify the use of ResQ and routine preventative maintenance schedules are in place .
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Knives and other tools sharp clean and maintained
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Small equipment (mixers, blenders, etc.) hand cleaned properly stored and functional
Fire Safety and Emergency Prepardeness
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Fire extinguishers present and up to date : kitchen Must have SILVER extinguisher within 10feet from hoods and RED Extinguisher.
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Hood fire suppression & kitchen Ansul system inspected and tagged: this needs to be done every 6months .
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PCU (pollution Control Unit on the roof ) fire suppression & Ansul system inspected and tagged
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Emergency exits and lights clearly marked and unobstructed
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Fire Alarm Monitoring system is trouble free
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Staff trained on emergency procedures (fire drills, evacuation)
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Should restaurant building be part of a complex ,Fire Sprinkler and Fire alarm inspections must be completed every year by landlord and restaurant should have a copy of Manifest.
Pest Control
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No signs of pests (insects, rodents) in kitchen, storage, or waste areas.
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Fly traps and rodent traps are in place indoors and outside the building access points .
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Building and parameter is free of missing/ broken tile, wall cracks or holes.
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Pest control treatments conducted regularly and logs maintained. All service reports a logged on pest control binder .
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Screens on windows and doors in good repair to prevent pest entry. Exterior doors have a properly working functioning closers and door sweeps
Waste Management
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Waste disposed of properly and regularly
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All kitchen areas get reset between services 2PM
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Recycling bins available and used correctly( where applicable)
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Grease traps cleaned and serviced regularly. Verify frequency (every 3 months )
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Dishwasher/ Porters are following a safe path to dispose of food and prevent cross-contamination.
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Waste storage & trash room areas kept clean , pest , rodent and odor-free. Area has water access.
BOH HR & Staffing
Staffing Levels
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Sufficient staff scheduled for peak and off-peak hours
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Probe hourly staff and chefs' morale
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Chefs and employees are using and very familiar with HotSchedules
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Employees cross-trained to cover multiple stations
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Current roster available and accurate for all staff on duty
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Quiz Executive Chef and probe financial knowledge: department labor cost, labor cost monitoring.....
Employee Documentation
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Employee records (contracts, performance reviews, certifications) up to date
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Food handler certifications valid for all staff
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Workers’ compensation documentation on file and accessible. Verify all chefs are familiar with Le Colonial Workers' comp SOP
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Staff contact list current and complete : printed and easily accessible by managers . Verify all employees contact information are available on HotSchedules.
Staff Training
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Verify management adherence to Le Colonial, prescreening, and new hire onboarding protocols .
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Menu descriptions and food training material are accurate and up to date.
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New hire new training programs up to date and properly documented. Corporate Chef to Overview the implementation and follow up with new hires when possible
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Kitchen staff are regularly trained on safety, hygiene, and food preparation protocols according to local health codes
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Managerial staff trained on handling employee concerns and conflict resolution.
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Clear protocols in place for accident reporting and incident management. Refer for Workers compensation SOP
Back Office Operations
Inventory Management
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Accurate and up-to-date food inventory records maintained
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Stock rotation protocols (FIFO) followed
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Weekly (where applicable) or monthly inventory audits conducted and documented
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Verify food cost tracker is completed daily .
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Review food and supplies ordering patterns: Is the chef ordering according to business levels?
Ordering and Receiving
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Proper checks for quality and quantity of received goods: product weight is randomly checked
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All deliveries properly logged, and invoices matched with orders
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Are the chefs present during food deliveries? YES. NO
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No stock shortages or overstocking issues
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Ordering guides are being used daily to check inventory and ordering .
Financial Management
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Cash handling and till operations up to standard.
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Daily revenue reports EOD accurate and reconciled with POS : use remote access to pull financial reports from Silverware POS
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verify that chefs are fully conversant and compliant food cost and labor cost management protocols.
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Double check protein and high cost food items price points.
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Expense reports filed regularly and audited : any petty cash use must be logged same as an invoice .
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Accounts payable and receivable logs up to date : follow up with office manager to ensure food and supplies invoices are signed and approved by the chef then scanned to R365.
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Invoices are logged on food cost tracker daily
Compliance and Documentation
Food Safety & Health Inspections
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Local health inspection records available and up to date
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Previous inspection reports reviewed, and action items addressed
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HACCP kit is fully stocked in office all test strips are valid not expired ( oasis 146 multiquat sanitizer test strips, chlorine test strips for low temp dishwasher, thermometer for dishwasher , Digital thermometer,180F dishwasher temperature strips, sanitizer probe wipes, biohazard clean up kit)
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Check cooler temperature logs if they are completed twice a day (AM & PM) and filed for 90days.
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HACCP plans in place and regularly updated
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Sanitation checklists and manager self-health inspections followed and signed off by responsible staff
Insurance Documentation
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Business interruption and workers' compensation policies up to date.
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Verify insurance SOPs are understood and implemented
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Insurance claims procedures clearly documented and accessible
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Records of all claims and incidents available for review.
Licenses and Permits
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All relevant licenses (business, liquor, health) current and posted
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Any necessary renewals submitted on time and documentation available
Menu Execution & Quality Control
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Consistency in portion sizes across dishes
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Food brands are not altered or changed , consistent with all sister Le Colonial properties
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Proper use of ingredients as per recipes and standards
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Regular tastings , line checks and quality checks performed by Executive Chef and Sous Chef. Disposable Tasting spoons are available in each station.
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Customer feedback monitored and addressed: verify chefs receive OpenTable / seven-rooms online reviews and act promptly to investigate and resolve any food quality issues.
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Special dietary requirements properly handled (vegan, gluten-free, etc.) Food allergy SOP is adhered to and followed by FOH and BOH
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Food runner station is properly maintained, food labeled , station stocked and cleaned.
Sustainability Practices
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Where Applicable: Efforts in place to reduce food waste (composting, donation of excess food)
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Energy-efficient practices followed (lights, equipment, hoods turned off at the end of service, AC thermostat )
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Use of local and sustainable ingredients where possible
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Environmentally friendly packaging and storage solutions in use
Audit Summary
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Overall Compliance Rating
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Areas of Improvement
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Corrective Actions Required
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Next Audit Date
Signatures
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Auditor's Signature
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Managers Signature
